Pork & Green Chile Stew
¼ cup Extra Virgin Olive Oil
2 lb. Boneless Pork Shoulder, trimmed & cut into ¾ inch cubes
as needed Salt & Black Pepper
1 large Vidalia (sweet) Onion, quartered lengthwise & thinly sliced crosswise
1 lb. Mild Green Chiles (Poblanos/Ahaheims), cut lengthwise, cored & thinly sliced
3 medium Serrano Chiles, halved, seeded & thinly sliced (see note)
6 cloves Fresh Garlic, thinly sliced
2 cups Chicken Broth
¼ cup Fresh Cilantro, chopped (more for garnish)
1-2 medium Fresh Limes, cut into wedges
3 -4 cups Cooked Rice (optional) to serve over
In a large Dutch oven, heat oil until almost smoking. Season pork with salt and pepper and add to the pan. Cook pork over high heat, stirring occasionally, until lightly browned (about 5 minutes). Add onion, green chiles, serrano chiles and garlic. Cover and cook, stirring occasionally, over high heat until vegetables have softened (about 5 minutes). Add chicken broth and bring to a boil. Partially cover and simmer stew over moderately low heat until pork is tender and broth is reduced by half (about 20 minutes). Stir in the cilantro and season with salt and pepper to taste. Garnish with more cilantro and serve with lime wedges and rice (if using).
Note: Stew can be made ahead of time (up to
3 days) and then warmed ready needed.
Note: You can adjust the heat level by increasing or decreasing the amount of serrano chiles or using another types of chile pepper. You can also increase heat by leaving the seeds in while you process the chiles.
Ideas for Future Efforts____________________________________________